Matsutake Tempura with Ponzu Sauce

Matsutake Tempura with Ponzu Sauce

Crisp, crackly tempura is a wonderful way to show off the subtle flavors and distinctive aromas of the marvelous matsutake mushroom. The tangy ponzu dipping sauce provides a delightful counterpoint to the mild mushrooms.

Brush the matsutake mushrooms clean of any dirt or debris. Cut into approximately 1/8 inch thick slices. Turn each mushroom slice in the sake, then dredge with the rice flour and shake off the excess.

Heat the cooking oil over medium high heat in a deep heavy-bottomed pot. The oil should be approximately 1/4 to 1/2 inch deep. Drop a crumb of rice flour into the pot to test for heat. When it sizzles, the oil is sufficiently hot.

Cook the flour-coated mushroom slices in batches, slipping a few pieces into the hot oil, one at a time. Do not over crowd the pan. Turn each piece as it browns. When both sides are golden brown & crisp, remove them to a paper towel-lined pan and keep warm in a 200 degree oven.